The old method of making frosting is no longer fol-
lowed. It used to be thought necessary to beat the white
of the ^gg to a very stiif froth, and then to add the sugar.
Frosting made in this way is extremely hard when
cut and after a few days can scarcely be cut at all. There
are many kinds of frosting made just now, but none are
prepared in this way, except for elaborate decorating. It
is more satisfactory to have the cake cold to receive the
frosting, for when it is hot, the sugar in the icing melts
and often runs down the sides of the cake, giving the lat-
ter a most untidy appearance.
550 THE PATTERiV COOK-BOOK.
TO DECORATE WITH ICING.
It requires very little extra labor to decorate a frosted
cake, and it can be done as soon as the icing is cold and
set. Funnels having ends of different shape may be pur-
chased for this purpose. In place of a funnel, a cornu-
copia made of stiff writing-paper may be used. Cut off a
little of the point of the cornucopia, fill the latter with
frosting, and press it out at the small end, forming differ-
ent shapes according to taste.
When a name or a date is to be placed on a cake, as is
frequently the case with children's birthday cakes, etc.,
the icing may be colored with red sugar, dissolved
chocolate or cochineal. Trace the name or date on
the center of the cake with a pencil, and then follow
the lines with the frosting. An easy and very pretty dec-
oration is made by placing dry red sugar in the cornuco-
pia and running it from the small end upon the soft icing,
making a name, an initial or a date. The point of the
cornucopia should be very small for this work.
PLAIN FROSTING.
One egg (white).
Eight table-spoonfuls of powdered sugar.
One-half tea-spoonful of vanilla✪ Plain Frosting.
Beat the white only enough to thin it, but not so as
to make it frothy ; then add the sugar. In measuring the
sugar have the spoonfuls even full — not heaped. Stir
with a fork until the frosting is perfectly smooth and
light ; the longer it is beaten the finer it will be. Add
the vanilla, and when it is well mixed in the frosting will
be readv to use. Place all the frosting in the middle of
CAKE. 551
the cake, and press it outward until almost rolling lo the
edge ; then set the cake in a current of cold air, if possi-
ble, to set the icing at once, so it will not run off the
cake ; or set it in the refrigerator. This quantity will
make a very deep frosting for one cake only, and will
really be sufficient for two ordinary-sized cakes.
When only one cake is to be iced and the frosting is
not desired thick or deep, beat the egg thin, measure a
large table-spoonful of it, and to this add four table-
spoonfuls of the sugar. This will make a frosting of
sufficient depth to suit most tastes. Frosting made in
this way will form a crust on top, under which the sugar
will keep soft.
COCOANUT FROSTING.
Thicken plain frosting with two table-spoonfuls of
prepared cocoanut✪ Coconut Frosting, spread it upon the cake, and scatter
dry cocoanut over the icing while still soft.
CHOCOLATE FROSTING, NO. I.
One ounce of chocolate (one square)
Three table-spoonfuls of sugar.
One table-spoonful of water✪ Chocolate Frosting, No. I.
Place these ingredients together in a small frying-pan,
and stir over a hot fire until the mixture is smooth and
glossy. Let the chocolate cool, add it to plain frosting,
and use.
CHOCOLATE FROSTING, NO, 2.
Page 239 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The old method of making frosting is no longer followed. It used to be thought necessary to beat the white of the egg to a very stiff froth, and then to add the sugar. Frosting made in this way is extremely hard when cut and after a few days can scarcely be cut at all. There are many kinds of frosting made just now, but none are prepared in this way, except for elaborate decorating. It is more satisfactory to have the cake cold to receive the frosting, for when it is hot, the sugar in the icing melts and often runs down the sides of the cake, giving the latter a most untidy appearance.
TO DECORATE WITH ICING.
It requires very little extra labor to decorate a frosted cake, and it can be done as soon as the icing is cold and set. Funnels having ends of different shape may be purchased for this purpose. In place of a funnel, a cornucopia made of stiff writing-paper may be used. Cut off a little of the point of the cornucopia, fill the latter with frosting, and press it out at the small end, forming different shapes according to taste.
When a name or a date is to be placed on a cake, as is frequently the case with children's birthday cakes, etc., the icing may be colored with red sugar, dissolved chocolate or cochineal. Trace the name or date on the center of the cake with a pencil, and then follow the lines with the frosting. An easy and very pretty decoration is made by placing dry red sugar in the cornucopia and running it from the small end upon the soft icing, making a name, an initial or a date. The point of the cornucopia should be very small for this work.
PLAIN FROSTING.
One egg (white).
Eight table-spoonfuls of powdered sugar.
One-half tea-spoonful of vanilla.
Beat the white only enough to thin it, but not so as to make it frothy ; then add the sugar. In measuring the sugar have the spoonfuls even full — not heaped. Stir with a fork until the frosting is perfectly smooth and light ; the longer it is beaten the finer it will be. Add the vanilla, and when it is well mixed in the frosting will be readv to use. Place all the frosting in the middle of
the cake, and press it outward until almost rolling lo the edge ; then set the cake in a current of cold air, if possible, to set the icing at once, so it will not run off the cake ; or set it in the refrigerator. This quantity will make a very deep frosting for one cake only, and will really be sufficient for two ordinary-sized cakes.
When only one cake is to be iced and the frosting is not desired thick or deep, beat the egg thin, measure a large table-spoonful of it, and to this add four tablespoonfuls of the sugar. This will make a frosting of sufficient depth to suit most tastes. Frosting made in this way will form a crust on top, under which the sugar will keep soft.
COCOANUT FROSTING.
Thicken plain frosting with two table-spoonfuls of prepared cocoanut, spread it upon the cake, and scatter dry cocoanut over the icing while still soft.
CHOCOLATE FROSTING, NO. I.
One ounce of chocolate (one square) Three table-spoonfuls of sugar. One table-spoonful of water.
Place these ingredients together in a small frying-pan, and stir over a hot fire until the mixture is smooth and glossy. Let the chocolate cool, add it to plain frosting, and use.
CHOCOLATE FROSTING, NO, 2.
Records on this page
Plain FrostingCoconut FrostingChocolate Frosting, No. I